661626 Thu Oct 22 19:42:23 -0700 2009 8 28 Kosher 0 5124233 I've come across a bunch of recipes lately I want to try. I can't find Parve Soy yogurt in Vanilla or Plain -Trader Joe's only has fruity flavors and the Silk brand are dairy. I'm looking specifically for a low fat substitution, so Tufutti Sour Supreme, which I loathe anyway, is probably not the right choice. Any suggestions? Thu Oct 22 19:42:23 -0700 2009 178399 websterhall1994 1 5124243 is it for cooking or baking? i *think* the Whole Soy & Co. brand, which you can find at Whole Foods Market, natural foods stores and even some mainstream supermarkets is Parve - you might want to look into it. they do make Plain and Vanilla, and it's relatively low in fat. http://www.wholesoyco.com/product_yogurt.html Thu Oct 22 19:47:49 -0700 2009 5124233 103920 goodhealthgourmet 1 5124399 Depends on the hechsherim you trust. My Rav does not accept the hechsher on the Whole Soy & Co. brand, but for those who do accept it, it is marked parve, as far as I recall. However, if it's for a parve dessert after a fleishig meal, there are some "dairy equipment" brands, where the yogurt really is parve, but because of the halachos about not eating parve things made on dairy equipment directly with meat, they are not appropriate for use in actual fleishig recipes. I think I saw a vanilla or plain of "Soy Delicious" brand. Or is it "So Delicious"? Can't recall, but I think the OU-D is because of the equipment, not the ingredients. Thu Oct 22 21:25:25 -0700 2009 5124233 159087 queenscook 1 5145630 Here is my recipe for a substitution that I have used frequently and which I have actually used when cooking Kosher Indian dishes. This is my own creation, so if you do use it and if you pass it along, please give me credit as it will be in my soon-to-be-published recipe book and I don't want anyone to suggest I am infringing on someone else's trademark. Also, please let me know how it works for you as I am always interested to learn how people use my ideas in their daily cooking. Pareve "Yogurt": ½ cup non-dairy creamer 1 tsp lemon juice 2 Tbsp mayonnaise Combine thoroughly. Makes approx. 5 oz Sat Oct 31 15:10:04 -0700 2009 5124233 1120693 koshermasterchef 2 5146030 Koshermasterchef: I, for one, am really excited about your recent contributions to this board. I hope you stick around and share more of your knowledge with us. Please keep us posted on your cookbook! Sat Oct 31 19:32:54 -0700 2009 5145630 15126 Bzdhkap 3 5147608 Many thanks for your supportive comments. Sun Nov 01 15:45:28 -0800 2009 5146030 1120693 koshermasterchef 2 5146074 The OP was looking for a low-fat substitiute; each tablespoon of mayonnaise has 12 grams of fat, so this "recipe," calling for 24 grams of fat total, is not really low-fat. Sat Oct 31 20:33:11 -0700 2009 5145630 159087 queenscook 3 5147132 Mightn't the substitution recipe work just as well with a reduced far or no-fat mayonnaise? That would satisfy the OP's requirements. Sun Nov 01 12:08:52 -0800 2009 5146074 25244 rockycat 4 5147603 Actually, mayonnaise and non-dairy creamer both come in low or lower fat versions. I assumed the poster would make substitutions as deemed fit. Also, one should always make decisions regarding fat quantities based upon the total dish and the number of servings in the dish. If one is making a chicken curry (as I do when I use this quantity of yogurt substitute) for twelve it is important to divide the grams of fat by the servings, which in this case would essentially be 2 grams of fat per serving. This is where one usually decides on a taste versus substance equation. I hope the OP will take that into account when deciding how to proceed. Sun Nov 01 15:44:23 -0800 2009 5147132 1120693 koshermasterchef